We all know that ride snacks are essential, even on the shortest of jaunts. Even if you’re not entirely in need of fuel, a snack is always a nice excuse for a short break. I am a big fan of homemade granola bars, as they are easy to adapt and tweak depending on your personal taste preferences.
For this one in particular, I have paired peanut butter and chocolate, a cyclist’s dream combination. Almond butter will also work if you prefer that. If you want to add a little extra punch to this recipe, you can also add a handful of nuts and raisins. I prefer to cut these into squares as opposed to bars, but do whatever you are in the mood for. Bake them up, stuff them in a bag and then down in your jersey pocket. You’ll be craving that snack break soon enough.
2 cups / 200 grams rolled oats
2 tablespoons unsweetened cocoa powder
90 grams / 1/2 cup chocolate chips or chopped dark chocolate
135 grams / 1/2 cup crunchy peanut butter
120 milliliters / 1/2 cup honey
1. Preheat the oven to 190°C (380°F)
2. In a bowl, mix together the oats, cocoa powder and chocolate
3. In a small saucepan, combine the peanut butter and honey. Place on the stove on medium-low heat. Stirring regularly, heat until the mixture has softened and the honey and peanut butter is well blended. Pour over the oats and mix together with a wooden spoon, making sure that there are no dry oats left at the bottom of the bowl
4. Line a 23 x 23 cm (9 x 9”) baking pan with parchment paper. Spoon the batter into the baking pan. Spread the batter out so that it evenly covers the bottom of the pan, then firmly press it down with the palm of your hand
5. Bake for 20 to 25 minutes
6. Remove from the oven and let cool completely. When cooled, remove from the pan and cut into squares. Store in an airtight container